Super Moist Patriotic Coconut Cake

coconut cake

My Daddio’s 70th birthday is this week and got my coconut colors in a row {red, white and blue} and got busy making this super moist cake for about 30 family members. It’s a fantastic way to bake a birthday cake on a budget, yet create a stunning end product. I planned to make a patriotic theme because my Dad is retired military. I did not plan it around this Memorial weekend, yet it just worked out that well. How cool is that? Now I have a patriotic and Memorial recipe for you. You now know you can create a patriotic birthday cake even if it’s not the fourth of July or Memorial Day. Any service man or woman would appreciate the effort of this unbelievably super moist cake I found on Pinterest. I gave the cake creation a “70″ and patriotic twist by dying two shades of coconut.

Enjoy this fun recipe. I broke down the effort into two days. I baked two 9×13 cakes and one batch of cupcakes on one day.

You know how much I love freezer bags. I colored the coconut in the gallon bags by adding the liquid food coloring with coconut in a close bag. Shake vigorously, friends. Add more coloring for vibrant colors. I used about 1/4 of a bottle.

 

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Red and white coconut ready to go.

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Of course you’ve got to have gorgeous blue.

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The second day I carved the numbers and frosted the cakes. I decided to add an exclamation point since I was feeding a lot of folks and needed more servings. It’s taken from the seven.

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Then I sprinkled the coconut colors. I used a large piece of thin plywood covered with foil to carry this fun dessert into J&S!
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Recipe adapted from Rachel Shultz

Ingredients:

  • 1 White Cake mix
  • 3 eggs
  • 1 cup  milk
  • 1/3 cup vegetable oil
  • 1 small box instant vanilla pudding
  •  3/4 cup coconut milk
  • 3/4 cup sweetened condensed milk
  • 8 oz. container Cool Whip
  • 1 large bag of coconut

1. Preheat oven to 350 degrees.
2. Combine all the  ingredients until smooth then pour into a greased and floured 9 x 13 pan.
3. Bake for 30 – 35 minutes, test if the toothpick comes out clean.
4. Whisk together the can of creamed coconut & condensed milk, and using a fork, or straw, poke holes all over the top of the cake .Slowly pour the mixture all over the cake. Leave to cool.
The frosting
Spread cool whip over the cake. Sprinkle the grated coconut on top of the cool whip. You could also mix in the white coconut with the frosting as Rachel does in her recipe and save some for garnishing the top.

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My dad served 21 years in the U.S. Army and his favorite cake flavor, coconut, with a Patriotic twist. Happy 70th Birthday to my Daddio!

I got to watch my 4-year-old help Papaw blow out his candles, Mommy moment…

How do you like to celebrate your Patriotic Days? 

 

 

 

 

 

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